Broccoli Salad With Lemon Yogurt Dressing Recipes

EASY LEMON AND GARLIC BROCCOLI

Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories Side Dish Vegetables Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Categories Salad Dressing

Time 10m

Number Of Ingredients 41

Ingredients

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
Use milk to adjust to desired consistency.
Blitz in a food processor until smooth. Use milk to adjust consistency.

BROCCOLI BUFFET SALAD

Broccoli Buffet Salad image

This is a great salad to pack for lunch at work, or to take to family gatherings. Try adding a bit of crumbled, cooked bacon for variety!

Provided by kelcampbell

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 20.1 g, Cholesterol 12.4 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 267.1 mg, Sugar 14.7 g

BROCCOLI SALAD WITH LEMON POPPY SEED YOGURT DRESSING

Broccoli Salad with Lemon Poppy Seed Yogurt Dressing image

Crisp, crunchy and full of flavor, this broccoli salad with lemon poppy seed yogurt dressing is the perfect summer side salad. It only takes 15 minutes to whip up!!

Provided by LifeMadeSimpleTeam

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

2 heads broccoli ( trimmed into bite-size pieces)
4 slices bacon (cooked, crumbled)
1/4 cup red onion (chopped)
1/4 cup dried cherries (OR dried cranberries)
1/4 cup almonds (sliced, toasted)
1/4 cup sunflower seeds (salted and roasted)
4 oz medium cheddar cheese (OR sharp cheddar, cut into small cubes)
1/2 cup Greek yogurt (We like Stonyfield Whole Milk Plain Greek OR Regular Yogurt OR olive oil mayonnaise)
2 tbsp granulated sugar
1 1/2 tsp red wine vinegar
1 1/2 tsp lemon juice
1 tsp poppy seeds
1 lemon (zested)
pinch salt

Steps:

Add clean, dry broccoli pieces into a large mixing bowl. Add bacon, onions, cherries, almonds, sunflower seeds and cheese.
To make the salad dressing, in a small mixing bowl, whisk together the yogurt, sugar, vinegar, lemon juice, poppy seeds, lemon zest and salt until combined. Pour the desired amount dressing over the salad, toss to combine. Serve immediately.

Nutrition Facts : ServingSize 4 serving, Calories 488 kcal, Carbohydrate 41 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 434 mg, Fiber 11 g, Sugar 18 g

BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING

Broccoli Salad with Lighter Creamy Dressing image

RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!

Provided by Nagi

Time 15m

Number Of Ingredients 16

Ingredients

500 g/1 lb broccoli florets ((2 large heads, 22cm/9" diameter))
150 g/5oz bacon (, chopped then cooked until golden)
3/4 cup dried cranberries ((or raisins, sultanas or blueberries))
1/2 cup almond slivers
1/2 red onion (, finely sliced)
1/2 cup mayonnaise
3/4 cup Greek yoghurt or sour cream
1/4 cup / 65ml milk (, low fat)
1/4 cup / 65ml lemon juice ((or cider vinegar))
2 garlic cloves (, minced)
1 tsp each onion powder (, garlic powder, mustard powder)
1 tbsp sugar
1 1/2 tsp dried dill
1 tsp dried parsley
1 tsp salt
1/4 tsp finely ground pepper

Steps:

Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
Place in a bowl with remaining Salad ingredients.
Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
Pour all over Salad, toss well.
Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Nutrition Facts : Calories 290 kcal, ServingSize 1 serving

BROCCOLI SALAD WITH LEMON YOGURT DRESSING

Broccoli Salad with Lemon Yogurt Dressing image

This wonderful salad is from the City Gardener's cookbook. Enjoy this recipe :-) Its absolutely delicious! prep time does not include minimum 1hr chill time.

Provided by love4culinary

Categories Onions

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chopped broccoli
3/4 cup chopped tomato
1 1/2 green onions, minced
1/2 lemon, juice of
1/4 cup yogurt
1/8 teaspoon salt
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
fresh ground pepper, to taste

Steps:

First you must lightly steam your broccoli until just tender*approx.
5 mins* Rinse under cold water, drain, and put it in a serving bowl.
Add the tomatoes to the broccoli.
Dressing: Combine green onions, lemon juice, yogurt, salt, tarragon, basil, and pepper.
Pour over the vegetables and toss gently until well mixed.
Chill for at least 1 hour before serving!
ENJOY!

WINTER SALAD WITH LEMON-YOGURT DRESSING

Winter Salad with Lemon-Yogurt Dressing image

Provided by Myra Goodman

Categories Salad Citrus Dairy Fruit Leafy Green Vegetable Appetizer Side Vegetarian Yogurt High Fiber Dinner Lunch Salad Dressing Lemon Low Cholesterol Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 main-course or 8 side-dish servings

Number Of Ingredients 18

Ingredients

Dressing:
1 cup plain whole-milk yogurt
1/3 cup chopped fresh Italian parsley
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
Fine sea salt
Salad:
8 cups coarsely chopped romaine lettuce (about 8 large leaves)
1 1/2 cups 1/2-inch cubes peeled jicama
2 small carrots, thinly sliced into rounds
1 avocado, halved, pitted, peeled, sliced
1 cup sliced celery
1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
3/4 cup canned garbanzo beans (chickpeas), drained
3/4 cup halved pitted Kalamata olives
1/2 cup thinly sliced radishes
1/2 cup roasted sunflower seeds

Steps:

Dressing:
Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
Salad:
Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.

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Preheat the oven to 475°. Place a baking sheet on the center rack and allow to heat for 10 minutes. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat.
In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper. Carefully arrange in a single layer, cut side down, on the hot baking sheet. Roast for about 20 minutes, turning halfway, until golden and tender.
Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper.
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Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
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